Falafel With White Bean Yoghurt Sauce «

Falafel With White Bean Yoghurt Sauce

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This is one of my favorite vegetarian meals. You will definitely get the best result if you start from dry chickpeas, swell them overnight in water and then boil them but the canned version is good if you suddenly get a craving for falafel that has to be satisfied immediately.



  • 400g Chickpeas, cooked
  • 2 Garlic cloves, coarsely chopped
  • 100g Scallions, chopped
  • 1 ½ Tsp Cumin, ground
  • 1 ½ Tsp Coriander, ground
  • 1 ½ Tsp Sambal oelek
  • 3 Tbsp Lemon juice
  • 1 Tbsp Cilantro, dried
  • 100 mL Parsley, chopped
  • 1 Tsp Salt
  • 100 mL Chickpea flour
  • 200 mL Canola oil

White bean yogurt sauce

  • 400g Cannellini beans, cooked
  • 2 Tbsp Lemon juice
  • Zest from 1 lemon
  • 2 Tbsp Olive oil
  • 100 mL Yogurt, 10-15% fat
  • Salt and pepper



  1. To a food processor, add chickpeas, garlic, scallions, cumin, coriander,cilantro, parsley, sambal oelek, lemon juice, and salt
  2. Pulse until the mixture has the texture of a coarse paste (not too fine)
  3. Transfer the mixture to a mixing bowl
  4. Add the chickpea flour and mix until homogeneous
  5. Make small patties out of the mixture in the size of golf balls and flatten with a spoon
  6. Heat the oil to 170-180 °C
  7. Fry the falafel in the oil 2-3 minutes on each side until golden brown
  8. Transfer to a paper towel and drain and then to a serving plate
  9. If not served immediately, keep warm in a 100 °C oven


White bean yoghurt sauce

  1. Add cannellini beans, garlic, lemon juice and olive oil to a food processor
  2. Pulse until a smooth paste has formed
  3. Transfer to a mixing bowl and add yogurt and lemon zest and mix
  4. Add salt and pepper to taste

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